Utilization of Pumpkin Fruit as Functional Ingredients in Biscuit Manufacturing

Oleogel-Structured Emulsion With Protein-Polysaccharide Complex: Impact on Stability of Cacao Whey-Based Beverage

Characterization and Evaluation of Modified Potato Peel Starch and Soy Protein Isolate for Formulation in Reduced-Fat Mayonnaise

Evaluation of Fenugreek Seed Extract, Beta-Chitosan, and Their Blends As Edible Coatings

Evaluation of The Quality Characteristics of Tortilla Chips Fortified With Defatted Corn Germ Flour